- 1/3 cup olive oil
- 4-1/2 teaspoons white wine vinegar
- 1 tablespoon dried parsley flakes
- 2 to 3 garlic cloves, minced
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup chopped pimiento-stuffed olives
- 1 loaf (1 pound, 20 inches) French bread, unsliced
- 24 thin slices hard salami
- 24 slices provolone or mozzarella cheese
- 24 slices fully cooked ham
- Lettuce leaves, optional
- In a small bowl, combine the oil, vinegar, parsley and garlic. Stir in olives. Cover and refrigerate for 8 hours or overnight.
- Cut bread in half lengthwise. Spread olive mixture on the bottom of the bread. Top with salami, cheese and ham; add lettuce if desired. Replace top. Cut into 2-in. slices. Insert a toothpick in each slice. Yield: 10 servings.
Originally published as Italian Subs in The New Appetizer 2007, p91
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